1/2 lb White chocolate,melted
1 1/2 lb Cream cheese
1 1/4 c  Granulated sugar
1 1/2 ts Grated orange or lemon rind
3    Eggs
1/2 c  Cream plus 3 Tb
1/2 ts Vanilla
12    Phyllo sheets
Melted butter

1. While chocolate melts in double boiler, use a mixer on low speed and
blend cheese, sugar and orange or lemon rind until smooth. (Do not use
low-fat cheese in this recipe) Beat in eggs one at a time, followed by
cream and vanilla. 2. Add a little of the cheese mixture to the warmed
chocolate, then stir this mixture into remaining cheese mixture. 3. Spoon
mixture into a buttered 9-inch layer cake pan, lined with parchment paper.
Set in a pan, and pour in hot water until it reaches halfway up the pan.
Bake ina 350 F. oven, adding more water if needed, until set and lightly
browned on top, about 1 hour. 4. Remove from oven, let cool, and
refrigerate for at least 4 hours. 5. To serve, lightly brush each 8 – 12-
inch square of phyllo pastry with melted butter. Gently remove each slice
of cheesecake from pan. Wrap a sheet of prepared phyllo pastry around each
piece, folding until cake is covered with three layers. Trim excess pastry.
6. Brush each dessert with additional melted butter. Place on a baking
sheet and bake in a 350 R. oven for 10 minutes, or until phyllo begins to
brown.
Transfer to dessert plates and decorate with fruit purees.